This mildly spicy fruit salsa tastes great on all kinds of grilled fish.
Makes: 4 servings
Prep: 15 mins
Cook: 15 mins
- 4 1/2-inch-thick slices pineapple, cut crosswise and patted dry
- 12 large scallops (about 1 1/2 pounds), patted dry and muscle discarded
- 1 tablespoon vegetable oil
- Salt and pepper
- Half of a small red bell pepper, chopped (about 1/2 cup)
- 1 large shallot, finely chopped
- 1 jalapeno chilestemmed, seeded and finely chopped
- 1 clove garlic, finely chopped
- 1/4 cup chopped fresh cilantro, plus 1/2 cup leaves, for garnish
- 2 teaspoons fresh lime juice
- Heat a grill pan over medium-high heat until hot. Place the pineapple slices in a single layer on the grill and cook, undisturbed, until grill marks appear, about 3 minutes per side. Transfer the pineapple to a plate and let cool.
- Lightly brush the tops and bottoms of the scallops with the oil and season with salt and pepper. Working in batches if necessary, grill the scallops until marks appear, 3 to 4 minutes per side.
- Meanwhile, combine the bell pepper, shallot, jalapeno, garlic and chopped cilantro in a medium bowl. Chop the cooled pineapple, add to the bowl and season with salt and pepper. Just before serving, stir in the lime juice.
- Divide the salsa among 4 plates, top with 3 scallops each and garnish with the cilantro leaves.
- Grill leftover pineapple and serve it over ice cream.